Tag: vegetarian

Throwback to one of my favorite summer days this year! Gosh I will miss this time… but this means that I probably made the best out of it right? And whenever I want to dream myself back into that moment, I will do so. I will close my eyes and taste the sweet vegan ice cream once again, feel the sunbeams on my skin as well as all of the positive vibes this place spread. Wherever I walked there was some sort of magic like if it were a little dream. Wherever I looked there was this wonderful food, so many different minded people and each stand was special in its own way. Besides the clothing stands I loved any other one that had some sort of a spiritual and dreamy atmosphere, like in picture six below.
Did you ever had the feeling of being more like yourself at a certain place because you feel somehow connected? Well this is how I felt. I was so happy especially since I could share all these great moments with my friends there. And I think places like this are the ones each and every one of us should find every once in a while. Places and moments that make you feel good, that stop time and that set your mind free. That will be the memories you will never forget and that you will always enjoy remembering. And I am so, so grateful for that day.
By the way, these pictures were taken at the Tollwood, a festival that takes place every summer and winter in Munich. I have always loved being there at any time of the year since it has its own special charm. And no matter what you are interested in, there is something for everyone like good food, music, clothing, art or anything else. Scroll down for a few impressions 🙂

Hey you guys. I recently just realized that I have never told you the story about how I became vegan… So, here we go!

The very first time I have ever heard about vegan products was a looong time ago, when I was still a little child. My Dad told me something about soy milk and I remember that I found it really awkward imagining people drinking it. Back then it was absolutely normal to me to consume any kind of animal products, since I was taught as every other child, that it is an important part of our every day’s diet. Although I started to ask myself, why one kills and eats a lamb but not a dog? Shouldn’t we love all animals equally? To me we should. I never ever could have killed any animal myself, no matter if it were a dog or a lamb. Never.
This was something I realized even more a couple of years later, when I went to an indoor-market with my family where they sold and cooked fish and seafood. Wherever I looked there were crabs and other animals which were still alive and placed in small plastic containers that were filled with water. And I will never forget the way these poor little animals were looking at me, through eyes filled with fear and desperation. Seeing this broke my heart into 1000 of pieces and I couldn’t understand how people could kill these animals as if their lives were worth nothing. As if they were born for the consumption of humans. I would have loved nothing better than to take every single animal safely back to the ocean. Unfortunately, I realized that not killing any of these animals myself, didn’t make me better person since I was still eating meat. Over time I started to eat less and less of it until stopped eating it at all.
I continued this way of living till I discovered several Instagram accounts of vegans, like Essena O’Neill’s, in 2014. Their attitude to life, their conscious way of living and their food fascinated me in an almost magical way – The world in which they were living seemed to be more peaceful and different than ours… Therefore, I became more and more interested into veganism, started to learn a lot about meat, dairy and egg production as well as about environment and our diet. But the more I knew the bigger my wish, to join the “different world”, became, because the consumption of any animal product didn’t feel right anymore. So, I slowly tried to include more and more vegan meals into my daily life.
It took me about a year until I finally decided to change my lifestyle and I’m pretty sure that I will never forget that day. It was a Friday afternoon and I was sitting at my desk, but instead of studying English I decided to watch a couple of documentaries. Gosh I never ever have felt so angry with the world and so incredibly unhappy. My heart was broken and since then I just couldn’t ignore all these horrible things that have been going on. I wished our world would change to the better, so I decided to be the change I wished to see and became vegan. This was one of the best decisions I have ever made 🙂

Since I became vegan I have been enjoying eating burgers a lot more than I did before – Which might seem a bit ironic for some people, but personally I just prefer the taste of plant-based burgers. There are so many different kinds of veggie patties one can create and these chickpea-zucchini patties are the ones I have been making quite often lately. Besides eating them on burgers I love to have them with some fried or baked veggies, hummus and a squeeze of lemon juice as you can see in the picture below.

Method
Start of by rinsing the chickpeas, lentils and zucchini. Peel the garlic clove and chop it, as well as the zucchini, into small pieces. Now add the liquid, legumes and vegetables to your food processor and blend the mixture roughly. I would recommend to start with less oil and add some more if needed, in order to get a firm consistency. Once you are done with this step add the flour and seasonings. Stir until well-combined. Finally form the mixture into patties and fry them with oil. Serve the patties as a side dish or on a burger. Enjoy hot! 🙂

This meal is so easy but yet so delicious. Whenever I have some leftovers I love to experiment with different combinations of baked food, this is how it turned out last time. I enjoyed it as a light meal all by myself, but you could also add some extra carbs like rice or couscous to make it more filling. Ooooor serve it as a starter for some more people.

Method:
Start of by rinsing the vegetables and cutting the eggplant lengthwise into four slices. Dice the mushrooms, pepper and zucchini afterwards and chop the garlic. Now place the four slices into a baking dish an add half of the chopped tomatoes on top as well as the mushrooms, pepper, zucchini and garlic. Season everything. Finally add the rest of the chopped tomatoes, a splash of olive oil and the five cherry tomatoes.
Bake this for approximately 20 minutes at 180°C.
For serving sprinkle some fresh basil and walnuts on top and add a splash of lemon juice.

Long time no see you guys! Since it’s getting a little warmer I slowly start to switch my breakfast from a warming oatmeal to a fresh but still filling smoothie. This one has been my all-time favorite since I started trying any kind of green smoothies and I hope you enjoy it as much as I do! It’s so simple yet super delicious and really easy to make.

Method
Rinse the apple, spinach and cucumber and roughly cut the first five Ingredients into pieces. Add a cup of water to your blender as well as agave syrup, spirulina, flaxseed oil, lemon juice and the rest of the ingredients. Blend everything until smooth. Voilà ♥

Before I went vegan I used to love cheese like most of the people do. I enjoyed having it on bread, on pizza and on noodles, since it made every meal a little more interesting hahhah. Buuuut eating plant-based doesn’t mean you have to skip a cheesy flavor forever! Besides fake cheese, nutritional yeast is such a wonderful way to add this flavor to any meal of your choice and it’s great for your health, too! It contains lots of vitamin B1, vitamin B2 and vitamin B6, as well as pantothenic acid and niacin.

Method:
Start of by peeling the potatoes, the onion, the garlic cloves as well as the carrots and rinse the mushrooms and the cauliflower. Cut everything into smaller pieces afterwards.
Next cook these ingredients, except for the mushrooms, until the potatoes are ready. In the meantime make sure to prepare the noodles and fry the mushrooms (seasoned with salt and pepper) for a couple of minutes.
Moving on to the last step: Blend the cooked veggies with the rest of the ingredients (rice milk, nutritional yeast,…) + herbs until creamy. Mix the sauce with the spaghetti and add the mushrooms as well as some oregano on top… Voilà!